Laal Chaulai(Red Amranth)

I have discussed about Amrath leaves, its variety and benefits in one of my previous recipe of Daal Chaulai. Here I am sharing recipe of Red Chaulai or red colour Amranth. Health benefits are great whether red or green. In Bengal we name it Laal Shaag and cooked as bhaja with only kalo jeera(kalonji) and whole red chili and largely eaten in 1st course, adding a bit kasundi to it. My present recipe is somewhat similar since this is also stir fry but more spicy and garnishing with fried sesame.

Pre Cooking steps take much time than cooking of this dish. Cleaning this leaves requires extra care. Because generally Red Amranths are plucked out from grounds alongwith its roots. Even if it is washed by the vendors before bringing it to market, it contains soils and debris. Best way to clean it is to 1st separate the leaves from the thick stems. If the stems are thin then this process is not required. Fill a large vessel with water and soak the leaves in it. Swish them around and take out from water and keep it in strainer or in a colander. Drain the water. Repeat this process 2-3 times or till the soil has been removed and you get a clean water in the vessel.

Ingredients:

Chaulai Saag/Amranth leaves 250 gms

Chopped onion 1 tblspn

Garlic cloves sliced 8-10

Cumin seeds ½ tspn

Asafoetida powder ½ tspn

Green chili 1-2 sliced/chopped

Whole dry red chili 2

Red chili powder ½ tspn (optional if want hot)

Dry mango/Amchur Powder ½ tspn

White sesame seeds 1 tspn

Mustard/Refined oil 2 tblspn

Salt 1 tspn

Sugar ¼ tspn

Method:

Separate leaves from the stems and wash them thoroughly in water. Keep it over strainer for at least ½ hr to discard extra water.

In a pan pour ½ of oil and heat it. Break whole red chili and put it in oil. Add cumin seeds and crackle.

Uncover, cheque if the leaves are soft and cooked. Also check the seasoning and adjust according to your taste. Stir fry till the moisture dries up. Add amchur powder and mix it well. Switch off the stove.

Transfer in a serving dish

In the pan pour rest of the oil, heat and fry the garlic till light brown. Add sesame seeds and fry till coloured. Pour iy over the cooked chaulai.